Source: Enlitened Kosher Cooking by Nechama Cohen

Pearl onions and baby peas simmered with mint and dill.

Servings

8 oz Peas, baby, frozen
8 oz frozen white pearl onions
0.25 cup cold water
2 tsp olive oil
0.5 cup chopped leeks , thinly sliced
2 medium garlic cloves , peeled and finely minced
0.25 tsp spearmint, dried (optional)
0.25 tsp dried dill weed (optional)
1 pinch salt and pepper , to taste

1 Pour peas and onions into medium saucepan, add water and bring to a boil.
2 Reduce heat and simmer until vegetables are tender, 8-10 minutes.
3 Drain and set aside.
4 In the same dried saucepan, heat olive oil.
5 Heat 2 tablespoons oil together with cooking spray in a large non-stick skillet, over medium heat for a few seconds.
6 Add the leeks and onions, stir and lower heat.
7 Add garlic (3 cloves, peeled and minced) - optional, and a few drops of water; the mixture will start to brown.
8 Cook another few minutes, scraping the bottom of the pan so that nothing sticks.
9 Add the vegetables to the saucepan, stirring to combine, and then add herbs.
10 Season to taste with salt and pepper.